Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 6 strips Thick-cut Bacon, chopped into ½-inch pieces
  • 56 oz canned Pork and Beans (two 28 oz cans)
  • 0.5 cup Dark Brown Sugar, packed
  • 0.25 cup Molasses (unsulphured)
  • 0.5 cup Barbecue Sauce (hickory or honey-smoked)
  • 2 tbsp Yellow Mustard
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Smoked Paprika
  • 1 large Yellow Onion, finely diced
  • 1 Green Bell Pepper, diced
  • 0.5 tsp Garlic Powder
  • 0.25 tsp Black pepper

Instructions:

  1. In a large oven-safe skillet or Dutch oven over medium-high heat, cook the chopped bacon until crispy and fat has rendered. Remove bacon bits with a slotted spoon, leaving 1 tablespoon of fat in the pan.
  2. Add the lean ground beef to the skillet, breaking it into small crumbles. Cook until mahogany-brown and no longer pink. Drain all excess grease to ensure a clean sauce texture.
  3. Lower heat to medium. Add diced onion and green pepper to the skillet. Sauté in the remaining fat for approximately 5 minutes until onions are translucent and peppers have softened.
  4. Stir in the brown sugar, molasses, BBQ sauce, yellow mustard, apple cider vinegar, garlic powder, smoked paprika, and black pepper.
  5. Fold in the canned beans (with their liquid) and the reserved crispy bacon. Simmer on the stovetop or bake uncovered at 350°F (175°C) for the final 15 minutes to allow the sauce to reduce into a thick, syrupy glaze.